Fiesta Quesadillas Recipes

FIESTA CHICKEN QUESADILLAS

Steps:

• Heat oven to 450°F. Line 15x10x1-inch pan with foil. Spray both sides of each tortilla lightly with cooking spray. Place 2 tortillas on foil-lined pan. Sprinkle each with half of the chicken, bell pepper strips, cheese and green onion. Top with remaining 2 tortillas.
• Bake 3 to 5 minutes or until light brown and crisp. Cut into wedges; serve with salsa.

FIESTA BLACK BEAN QUESADILLAS

Steps:

• Make the salsa by combining all the ingredients together. Store in the refrigerator until ready to use (may be made up to 2 days ahead).
• Heat oven to 200* F.
• Combine the beans, cilantro, onions, tomatoes, garlic, cumin, adobo, salt and pepper in a bowl and toss to combine.
• Lay tortillas flat. Place 1/8 of the cheese on one half of each tortilla. Top with 1/4 of the bean mixture, then with 1/8 of the cheese. Fold tortilla in half to cover filling.
• Heat a large non-stick skillet or griddle over medium heat. Cook one quesadilla at a time, taking care not to spill while cooking or turning (use two spatulas when turning over), until lightly browned on both sides and cheese is melty.
• Transfer each quesadilla to oven when finished to keep warm while cooking the remaining quesadillas.
• Cut quesadillas into 4 wedges; serve hot with sour cream and salsa.

FIESTA QUESADILLAS

Steps:

• 1. In medium bowl, combine tomatoes, corn and cilantro mix well.2. Spread each of 8 tortillas with 2 tablespoons refried beans. Top each of remaining 8 tortillas with 1/4 cup cheese and scant 2 tablespoons corn mixture spread evenly. Cover each with 1 bean-covered tortilla, bean side down.3. In large nonstick skillet over medium heat, heat 1 quesadilla for 1 to 2 minutes on each side or until cheese is melted and tortilla is toasted.* Remove quesadilla from skillet repeat with remaining quesadillas.**4. To serve, cut each quesadilla into 4 wedges. If desired, serve with nonfat sour cream and salsa.Tips: * A large griddle heated to 400°F. can be used to heat 3 or 4 quesadillas at a time.** At this point, quesadillas can be wrapped in foil and placed in a warm oven until serving time.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 80 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 190 mg 8% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 3 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 6% * Iron: 2% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat

CHICKEN QUESADILLAS & FIESTA RICE

Steps:

• Heat the oven to 425°F.
• Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned and cooked through, stirring often. Stir in the soup and 1/2 cup picante sauce. Cook until the mixture is hot and bubbling.
• Spread about 1/3 cup chicken mixture onto half of each tortilla to within 1/2 inch of the edge. Brush the edges with water. Fold the tortillas over the filling and press to seal. Place the filled tortillas on 2 baking sheets.
• Bake for 5 minutes or until the quesadillas are hot. Cut each quesadilla in half.
• Heat the broth, water and remaining picante sauce in a 1-quart saucepan over medium-high heat to a boil. Stir in the rice. Cover the saucepan and remove from the heat. Let stand for 5 minutes. Serve the rice with the quesadillas.
• RECIPE TIPS:.
• Serving Suggestion: Serve with chocolate chip cookies for dessert.